Long before oats, Jamaican families started the day with porridge made from what grew in the yard — and green (unripe) banana porridge is one of the most beloved. Blended smooth and cooked with coconut milk and warm spices, it's hearty, naturally sweet and deeply comforting.
Ingredients
- 4 green (unripe) bananas
- 2 cups water (for blending) + a little extra
- 1 cup coconut milk + 1 cup milk
- 1 cinnamon stick (or 1 tsp ground)
- ½ tsp nutmeg + 1 tsp vanilla
- Pinch of salt
- Sweetened condensed milk or sugar, to taste
Method
- Peel the green bananas (rub a little oil on your hands — the peel can stain). Blend with about 2 cups water until completely smooth.
- In a pot, bring a little water to a boil with the cinnamon, nutmeg and salt.
- Lower the heat and slowly pour in the banana purée, whisking constantly so it stays lump-free.
- Add the coconut milk and milk and simmer gently, stirring, 12–15 minutes until thick and creamy.
- Stir in the vanilla, sweeten to taste, and serve hot with extra nutmeg on top.
🥄 Keep stirring
Like all Jamaican porridges, the trick is constant stirring as it thickens — that's what gives you a silky, lump-free bowl.